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How much flour will 1 packet of yeast rise?
4 cups? 6 cups? 8 cups?
4 cups? 6 cups? 8 cups?
I was wondering the general rule of thumb for the standard 90-120 minute rise.I dislike your question as it makes a poor assumption I think. You could raise pretty much any amount of flour dough/batter with that amount of yeast if you're willing to give it time and conditions to work. There are recipes such as no knead bread or retarded rise breads and such that work with little yeast over a longer time in off conditions.
To assume a standard rise/punch down/second rise over some few hours is to limit yourself. Lots of good within those limits but you should also know hot to think broader with yeast.
Often I am pressed for time and so added to a 1.5kg dough are 2-3 tsp of SAF Red Instant Yeast and the rising time takes around one hour at 72F ambient............................There's also a reference above to a "standard 90-120 minute rise." I'm not sure where that comes from. There are some straight doughs for which that's enough time, but generally that's on the short side.